Parsley Root Soup with Vanilla

For the parsley root soup, peel the parsley roots, potatoes and onion and cut into thumbnail-sized pieces. Sauté with oil in a pot until the onions are translucent.

Deglaze with soup and simmer until the parsley roots and potatoes are tender. Cut the vanilla bean in half lengthwise and scrape out the pulp. Add the pulp to the soup with the whipped cream and simmer for another 10 minutes. Puree finely with a hand blender and season the parsley root soup with salt and pepper.

Preparation Tip:

For those who do not like vanilla, the parsley root soup can also be served with a dollop of sour cream and some parsley oil. For the parsley oil, finely mix parsley leaves and a little oil.

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